SAVORY POT ROAST & GRAVY

SAVORY POT ROAST & GRAVY image

Provided by Z Z

Categories Beef

Time 2h55m

Number Of Ingredients 12

2 Tbsp oil (i use olive oil)
1 3-4 pound beef chuck roast
1/2 tsp pepper
4 medium onions, quartered
4 celery stalks, cut into pieces
1 bay leaf
2 beef bouillon, cubes
1 1/2 c boiling water
6 medium potatoes, halved
6 medium carrots, cut into pieces
1/4 c cold water
3 Tbsp all purpose flour

Steps:

1. Preheat oven to 325
2. In a 5-quart Dutch oven or roasting pan; heat oil over medium-high heat until hot. Add beef roast; cook 5 minutes on each side or until browned. Sprinkle pepper on both sides of beef. Add 1 of the onions, 1 of the stalks of celery, and bay leaf to beef.
3. Dissolve bouillon cubes in boiling water, reserve 3/4 cup. Pour remaining 3/4 cup around beef. Bring to a boil. Cover. Bake at 325 for 1 hr. Add remaining vegetables, cover and bake an additional 1 to 1/14 hrs, or until beef and vegetables are tender.
4. To prepare gravy: Place beef and vegetables on platter and keep warm. Add reserved 3/4 cup bouillon to drippings (will yield 3 cups) in Dutch oven, In small jar, combine cold water and flour, shake well. Gradually stir flour mixture into drippings. Cook over medium heat until mixture boils and thickens, stirring constantly. Add salt and pepper to taste.